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Prep Time: 120 Minutes Cook Time: 1 Minutes |
Ready In: 121 Minutes Servings: 6 |
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Adapted from The Spice Cookbook. We made it with turkey and it worked very well. A korma is one of the many forms of curry. Not very spicy - increase cayenne if desired. Adjust amount of water in the sauce, depending on how big your skillet is; you'll need enough to be able to properly cook the cauliflower. After the first 20 minutes of cooking, it only requires minimal attention. We recommend serving this with Basmati, a good rice used in Indian food. Ingredients:
3 lbs chicken (cubed) |
2 3/4 teaspoons salt |
1/2 cup yogurt |
1/2 cup water |
3/4 cup onion flakes |
1/2 cup butter |
2 teaspoons ground cloves |
2 teaspoons pepper |
1 teaspoon cardamom |
1 cinnamon stick (2 inches) |
2 bay leaves |
1 teaspoon ground turmeric |
3/4 teaspoon garlic powder |
1 tablespoon coriander powder |
3/4 teaspoon ground ginger |
1 teaspoon ground cumin |
1/2 teaspoon cayenne |
1/2 cup tomato puree |
1 cup water |
1 head cauliflower (cut into florets) |
Directions:
1. Combine chicken, salt and yogurt. Mix and let marinate 2 hours.
2. Add 1/2 cup water to onion flakes and let stand 8 minutes.
3. Clarify butter by melting over low heat and removing any scum or foam from top.
4. Add onion to butter and cook 15 minutes, or until brown.
5. Add cloves, black pepper, cardamom, cinnamon stick, bay leaves and turmeric and cook 5 minutes, stirring frequently.
6. Add chicken and cauliflower and continue cooking, covered, for 30 minutes.
7. Add remaining ingredients and cook, covered, for 15 minutes, or until sauce is thickened.
8. Serve over rice.
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